Smoked Mackerel Gratin
Smocked mackerel gratin is easiest for a weeknight but fancy enough for guests.
- 10 oz (225g) potatoes
- 2 smoked mackerel fillets - skin removed and roughly chopped
- 150 g pot 2% Greek yoghurt
- 1 tbs grain mustard
- Sprinkling of cheese
- Pepper & salt to taste
- Olive Oil
- Spinach leaves
Par boil the potatoes - I used salad potatoes and did not bother to peel them. Heat the oven to 375F / 190C / GM5. Glug some olive oil into an oven proof dish. Add a handful of spinach then the mackerel. Stir the mustard into the yoghurt then spread over the mish and spinach. Drain and slice the potatoes, arrange on top of the yoghurt. Grate some strong cheese over - I used some aged Gouda that was delicious, season with salt and pepper. Bake until bubbling and the cheesey potatoes are turning golden. Serve with extra spinach.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 855kcal | Carbohydrates: 21g | Protein: 101g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 215mg | Sodium: 517mg | Potassium: 2412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 25.2mg | Calcium: 234mg | Iron: 9.9mg